Name: Rich's Green Chili recipe
Ingredients: 1 tablespoon extra-virgin olive oil;1 ½ pounds pork shoulder, cubed;1 large yellow onion, diced;8 cloves garlic, minced;1 tomato, cut into large chunks;32 ounces frozen fire-roasted Hatch chile peppers;1 (12 fluid ounce) bottle light beer;1 ½ cups tomatillo salsa;½ (14.5 ounce) can diced tomatoes, drained;1 ½ teaspoons salt;1 ½ teaspoons ground black pepper;1 teaspoon oregano;1 pinch ground cloves;½ (8 ounce) package shredded sharp Cheddar cheese

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Ingredients

1 tablespoon extra-virgin olive oil 1 ½ pounds pork shoulder, cubed 1 large yellow onion, diced 8 cloves garlic, minced 1 tomato, cut into large chunks 32 ounces frozen fire-roasted Hatch chile peppers 1 (12 fluid ounce) bottle light beer 1 ½ cups tomatillo salsa ½ (14.5 ounce) can diced tomatoes, drained 1 ½ teaspoons salt 1 ½ teaspoons ground black pepper 1 teaspoon oregano 1 pinch ground cloves ½ (8 ounce) package shredded sharp Cheddar cheese

Nutrition Info

308.2 calories carbohydrate: 19.4 g cholesterol: 62.2 mg fat: 14 g fiber: 2.4 g protein: 21.9 g saturatedFat: 6 g servingSize: - sodium: 1022.3 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
Reduce heat to medium, add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

Recipe Yield

6 servings

Recipe Note

After years of trying other Hatch chili recipes, and always enjoying the ones here at home in Colorado, I've finally perfected my own. Serve with tortillas in a bowl, or however you want.

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